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179 积分 2024-01-19 加入
Flavor‐Oriented Brain–Computer Interface (Flavor‐BCI): Neural Decoding of Eating and Sensory Perception With Emerging Applications in Food Evaluation
3个月前
已关闭
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
3个月前
已完结
Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes
8个月前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
9个月前
已完结
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings
10个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
11个月前
已完结
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